This is the Tarami Nameraka Annin Tofu Mikan. Annin tofu, also known as almond jelly, is a dessert made from apricot kernel milk, agar, and sugar, and is popular throughout East Asia.

The almond tofu jelly was an opaque white, with three mikan segments on the surface and five cubes of nata de coco at the base.

Upon tasting, the jelly had a firm texture on the spoon, yet melted into a rich and aromatic apricot kernel flavour with a creamy mouthfeel and a gentle sweetness. The mikan segments, deskinned and seedless, contributed a touch of fruity acidity, while the cubes of nata de coco provided a bouncy textural contrast. However, the limited quantity of mikan segments and cubes of nata de coco left us craving more. We would have welcomed additional mikan pulp throughout to enhance the interest in the annin tofu. As it stood, the high ratio of annin tofu to topping meant that many spoonfuls consisted solely of annin tofu. While well executed, this was not the main attraction of this product.

This Tarami Nameraka Annin Tofu Mikan contained 230 g. It was produced in Japan and purchased in Sydney, Australia in 2024.